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Kottfars och Olivpaj
Mince & Olive Pie
Pastry:
1/2 C flour
5 TBS butter
5 TBS light cream cheese
1 LB ground beef
1 onion
1/2 LB bacon
Butter
1/2 tsp. salt
Pinch of black pepper
2 tsp. dried oregano, crumbled
2 C sour cream
3 eggs
2 tomatoes, sliced
15 pitted olives
1/4 C cheddar cheese, grated
Pastry: In a bowl, cut butter into the flour until mixture resembles fine crumbs. Add cream cheese; blend the ingredients together to form a dough. Press dough into bottom and sides of a flan dish or greased pie plate. Prick base with a fork; set pastry aside in the refrigerator for thirty minutes.
Filling: Peel and chop onion; chop the bacon. Melt a little butter in a skillet; add bacon and fry gently until browned. Stir in onion; cook for about four minutes or until softened. Add salt, black pepper and crumbled oregano. Stir in the sour cream; bring to a simmer and cook for about five minutes. Remove from heat and allow to cool.
Place pastry in a 400-degree F oven and bake for about ten minutes; remove from oven. Beat eggs into filling mixture. Pour into the pie shell; arrange sliced tomatoes and olives on top. Return to oven; bake for thirty minutes or until filling is set.
Suggestion: Serve Kottfars och Olivpaj with a green salad.
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